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Easy Moroccan rice with herbs.

One Pot Simple Moroccan Saffron Rice Pilaf

Moroccan rice pilaf! The essence of Middle Eastern cuisine is this delicately spiced rice pilaf, with nutty basmati rice, fragrant spices and dried fruits.
5 from 3 votes
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 388kcal
Author: Deborah Rainford

Ingredients

  • 1 cup white Basmati rice
  • 2 tablespoons olive oil
  • 6 strands of saffron
  • ¼ cup boiling water, for saffron infusion
  • 1 ¼ cups water
  • 1 white onion, finely chopped
  • 1 garlic clove, finely minced
  • 1 teaspoon ground coriander
  • ½ teaspoon ground fennel
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cardamom
  • Salt and pepper, to taste
  • ½ cup mixed dried fruits, such as apricots, raisins, cherries
  • ¼ cup almonds, toasted and chopped
  • ¼ cup pistachios, toasted and chopped

Instructions

  • Bloom the Saffron: Steep the saffron strands in ¼ cup of boiling water for about 10 minutes. This process allows the saffron to release its flavor and color.
  • Rinse the rice: Under cold running water, rinse the Basmati rice in a strainer until the water runs clear, about 2 minutes. This step removes excess starch and is key to fluffy rice.
  • Soften the onions: Heat the olive oil in a medium saucepan over medium-low heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes.
  • Add the spices: Stir in the ground coriander, turmeric, ground fennel, ground cardamom, and minced garlic with the onions, cooking for another minute until fragrant.
  • Cook the rice: Add the rinsed rice to the saucepan, stirring for about 3 minutes to coat it well with the spice mix. Pour in the saffron-infused water with an additional 1 ¼ cups of water. Season with salt and pepper, bring to a boil, then reduce the heat, cover, and simmer until the water is absorbed, about 15 to 18 minutes.
  • Add Dried Fruits: Turn off the heat. Gently lay the dried fruits on top of the rice without stirring. Cover and let the rice stand for 10 minutes, allowing the fruits to soften.
  • Finish and Serve: Stir in the toasted almonds and chopped pistachios, then fluff the rice with a fork. Serve warm.

Notes

  1. Blooming the saffron is essential for imparting its full flavor and color to the dish.
  2. Rinsing the rice thoroughly ensures it cooks up perfectly fluffy.
  3. The resting period at the end allows the rice to finish cooking in its own steam and lets the flavors meld.

Nutrition

Calories: 388kcal | Carbohydrates: 65g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Sodium: 27mg | Potassium: 397mg | Fiber: 5g | Sugar: 21g | Vitamin A: 315IU | Vitamin C: 2.5mg | Calcium: 77mg | Iron: 2.1mg
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